Saturday 1 August 2020

Medjoul Dates Cake

by Diana

When I was a child I learnt to draw palm trees with coconuts on top- and not because I would have necessarily seen them during our frequent trips to the beach - which I did- but only because I was told that coconuts grow on palm trees and I never questioned it. Probably in the same way I then learnt to draw a house, the sun, the stars, trees, mountains, a boat - I adopted a pre-established imagery repertoire from which I produced automatic pictures that were not much different from the ones other kids in my class did. In art therapy I often encounter adults saying they don’t know how to draw but I feel I actually learnt to draw properly when I started university- by giving me permission to contemplate and to challenge preconceptions. Only then I discovered that palm trees also produce delicious dates and, perhaps in Middle Eastern countries, kids draw Palm trees without the coconuts on top. When the time comes, I want to be able not to teach my child how to draw, I want him to discover the world himself through his pencil case and to observe and capture it freely. To make it up for dates I made this cake full of deliciousness-  the best Medjoul dates as ever, are from my friends in Zaytoun. Enjoy!

© The Teaspoon


Ingredients
200g dates - stoned 
150ml almond milk or water 
½ tsp bicarbonate of soda
3 eggs - bitten
100g sugar of your choice - I used coconut sugar 
100g olive oil 
200g self-raising flour 
50g walnuts 

Method 
Prepare a round baking tray with parchment paper and set aside.
Preheat the oven to 180C/350F.

Place the dates in a saucepan with the milk and bring gently to the boil. Remove from the heat and add the bicarbonate of soda. Allow to cool down. The dates would be softer.

In a bowl use an electric mixer to combine the eggs, sugar and oil until light and fluffy. Add the flour, prepared dates (along with any milk remaining in the saucepan) and the walnuts. Mix for another minute. 

Pour the mixture in the prepared baking tray and bake in the preheated oven for approximately 45 min or until a knife inserted in the middle comes out clean. Allow to cool down completely and enjoy! We served it with greek style yogurt.   

© The Teaspoon
© The Teaspoon

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